Thai fish cakes with vegie noodles

1.Place 1 tablespoon of the oil in a large deep frying pan, then heat over moderate heat. Add 2 tablespoons of the curry paste; cook and stir for 1 minute or until fragrant. Remove pan from heat. Add 2 teaspoons of the soy sauce, half the sugar and half the coriander. Transfer mixture to a food processor. Add fish; using pulse button, process until just combined. Using slightly damp hands, roll tablespoons of mixture into balls; flatten slightly.

2.Heat half the remaining oil in same frying pan over moderate heat. Add fish cakes; cook and turn for 5 minutes or until cooked. Transfer to a heatproof plate. Cover to keep warm.

3.Rinse noodles under hot running water to separate strands. Reheat same frying pan over high heat. Add remaining oil; swirl to coat surface. Add frozen vegetables; cook and stir for 2 minutes or until heated. Add flavour sachet from frozen vegetable packet and remaining curry paste to pan. Cook and stir for 1 minute. Add noodles, remaining soy sauce, remaining sugar and the juice; cook and stir until well combined. Serve fish cakes and vegetable noodles sprinkled with remaining coriander.